Impact of seaweeds extracts applied to grapevine cv Tempranillo

Emerging from anthropology, climatology, ecology, gastronomy, geography and wine tourism, terroir tourism has been recently recognized to have potential for developing rural agriculture tourism

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.

Context and purpose of the study. Climate change is a major challenge in wine production. It results in erratic weather conditions which may lead to a reduction in grape yield and the subsequent grape and wine quality.

Vegetative propagation of grapevines can generate spontaneous somatic variations, providing a valuable source for cultivar improvement. In this context, natural variation in the composition of phenolic compounds in grapevine berries and seeds stands as a pivotal factor in crafting wines with diverse oenological profiles from the same cultivar. To deepen on the understanding of the physiological and genetic mechanisms driving somatic variation in grape phenolics, here we characterized a somatic variant from Tempranillo Tinto, the clone VN21, that exhibits an intense reduced berry skin cuticle and increased extractability of phenolic compounds during wine fermentation.

This study evaluates the effect of different oenological factors and natural mediators on the degradation of Ochratoxin A (OTA) using Botrytis cinerea laccase.